tomato leaf

Wine in Witchcraft!

I saw this post by @cosmic-witch and realized… I don’t think I’ve ever seen correspondences written up for types of wine before! So I spent some time and put some together based on their flavors/aromas/etc. Enjoy, wine-loving witches!

Wine in general is associated with happiness, success, love, relationships, and offerings.

Red Wine

In General

Element: Earth
Season: Winter
Associations: Love, warmth, contemplation, happiness, success, money, passion, health, lust

Cabernet Sauvignon

Tastes Like: Full-bodied, bell pepper, olives, herbs, black cherry, tannic/rough
Element: Earth
Associations: Grounding, protection, banishing, strength, energy, lust, fertility, ancestors, written magic such as sigils

Merlot

Tastes Like: Soft/round, blackberry, cherry, plum, herbal notes
Element: Water, fire
Associations: Unity, love, passion, self-care, protection, healing, prosperity, sexuality, sea witchcraft, water magic

Pinot Noir

Tastes Like: Delicate and fresh, fruity, tea leaf, worn leather, tomato leaf, pale cherry, beet root, strawberry, blackberry, earthy
Element: Earth, air
Associations: Prosperity, protection, wealth, success, beauty, passion, glamours

Shiraz

Tastes Like: Hearty, spicy, black pepper, black currant, clove, blackberry, plum, leather, tar
Element: Fire, earth
Associations: Wealth, banishing, divination, tech witchcraft, comfort, mystery, secrets, endings

Zinfandel

Tastes Like: Rich, zesty, raspberry, raisin, black cherry, blackberry, pepper
Element: Earth
Associations: Growth, wealth, plant magic, vigor, stamina, happiness, love, healing, versatility

White Wine

In General

Element: Air
Season: Summer
Associations: Joy, happiness, love, relationships, friendships, endings, success, energy, purification

Chardonnay

Tastes Like: Wider-bodied, light, velvety, apricot, mango, green apple, citrus, melon, vanilla
Element: Water
Associations: Peace, emotions, safety, success, happiness, balance, polarity, purification, mental power/abilities

Muscat

Tastes Like: Sweet, acidic, fruity, grapefruit, musk, citrus, apricot, rose, caramel
Element: Air
Associations: Love, mystery, lust, relationships, fertility, purity, cleansing, healing, love magic

Pinot Grigio

Tastes Like: Crisp, dry, fruity, peach, pear, acidic
Element: Air
Associations: Rebirth, endings, new beginnings, happiness, reality, creativity, longevity, divination (especially open-ended, like tarot)

Riesling

Tastes Like: Steely, crisp, fresh, slightly sweet, pear, apple, peach, petrol, honey
Element: Fire, water
Associations: Energy, movement, growth, rebirth, love, friendship, attraction, activity such as dance, preparation, cleansing

Sauvignon Blanc

Tastes Like: Herbal, grass, bell pepper, green apple, lime, gooseberry, jalapeno, melon, mango, black currant, passionfruit, peach
Element: Air, earth
Associations: Love, peace, friendship, companionship, arts, healing, happiness, joy, spirit work

Rosé Wine

In General

Element: Air
Season: Spring
Associations: Beginnings, happiness, excitement, friendship, new romance, love, passion, playfulness, relaxation, luck

Sparkling Wine

In General

Element: Fire
Season: Summer
Associations: Success, completion, celebration, wealth, opportunity, setting things in motion, prosperity, space witchcraft, weather magic, adding a “spark”

Feel free to use these however you’d like and add your favorite wines!

  • JUGHEAD: Just a burger? Just a burger. Ronnie, it’s so much more than "just a burger." I mean…that first bite — oh, what heaven that first bite is! The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then... a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a…a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Veronica. This is God, speaking to us through food.
  • BETTY: And you got our wedding vows off the internet?
  • Erina: It's just a burger.
  • Souma: Just a Burger? Just a burger. Erina, it's so much more than "just a burger." I mean... that first bite-oh, what heaven that first bite is. The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then... a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a... a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Erina. This is God, speaking to us through food.
  • Erina: And you got our wedding vows off the internet.

George Harrison paging through Illuminations from the Bhagavad-Gita in the kitchen at Friar Park, 1982. Photo: Chris Murray (previously posted here).

The book Mary Frampton and Friends: Rock ‘n’ Roll Recipes (published in 1980) includes one by George… Dark Horse Lentil Soup. Here’s the recipe:

Ingredients:

1 red chili
1 teaspon cumin seeds
2 large onions, chopped
2 garlic cloves
1 cup lentils (you can use one or more types)
2 large tomatoes, chopped
2 green peppers, chopped
1 bay leaf
Salt and pepper to taste

Method:

Heat a small amount of oil in a frying pan. When oil is good and hot, add the red chili and cumin seeds. When the seeds stop sputtering, brown the onions and garlic in the seasoned oil. In a separate deep pan, wash the lentils in plenty of water. When clean, liberally cover with water. When the onions are browned, add them to the pan of lentils. Now add tomatoes, peppers, bay leaf, salt and pepper. Potatoes and carrots and small boiling onions may be added for a more substantial meal. Bring to the boil, cover, and turn down to very low heat, The soup is ready to serve in an hour and tastes better the next day.

Delicious NEW things at @strongheartscafe …The Vegan Chipotle Chicken Cheddar Wrap 🌱(Classic vegan chicken salad w/ tempeh bacon, melted @daiyafoods cheddar, grilled onions, diced jalapeños, tomato, & green leaf lettuce in a wheat wrap) WHAT!!

Grilled salmon, dill mayonnaise, capers, pickled red onion and arugula burger // Chicken, mozzarella, fresh tomato, pesto and mixed leaf burger // Home made beef patty, guacamole, tortilla chips, jalapenos, tomato salsa, ketchup and mayonnaise burger at Louis Burgers - Berlin, Germany.

Oven Baked Italian Meatballs with Marinara Sauce
Healthy, low carb dinner on the table for the whole family in less than an hour!

Original Recipe: Tea and Biscuits
Serves: 6 IP supper proteins
(Tip: Serve sauce and meatballs with steamed zucchini noodles to get your complete supper meal phase 1-4))

Ingredients
• 2lb ground pork
• 1lb ground beef
• 2 tbsp Italian Seasoning
• 1 egg
• 1 tbsp fresh parsley, finely chopped
• 2 tsp  IP salt
• 1 tsp ground black pepper

SAUCE:
• 1 28oz can crushed tomatoes (no sugar added)
• 1 medium onion finely chopped or 1 tbsp onion powder (ph1-3)
• 2 tbsp olive oil
• 1 bay leaf
• 1 garlic clove, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp fresh oregano, finely chopped
• 1 tbsp fresh parsley, finely chopped (garnish)
• 1 tsp black pepper

Instructions
1. Preheat your oven to 400F
2. Line a sheet pan with foil
3. Mix the meat, egg and seasonings together in a bowl, then form about two tablespoons of the meat mixture into even sized meatballs and place them on the lined sheet pan.
4. Bake in a 400F oven for 20 minutes, or until cooked through.

MARINARA SAUCE

5. Add the olive oil to a pan and heat up on a medium heat, then add the chopped onion & garlic and saute for five minutes; add rest of ingredients (only ph4).  Phase 1-3 add the chopped garlic, onion powder, canned tomatoes, bay leaf, oregano, apple cider vinegar and pepper to oil.
6. Cook on a low - medium heat for 20 - 30 minutes.
7. Serve over the cooked meatballs and sprinkle with chopped parsley.

Five perfumes on the birth of cities

1. On the digging of the first foundations of Mars City, 2100. Well, this is embarrassing. The start was Mars Base one. You can still visit Mars Base one, it’s under Chang Square now. There wasn’t much of a ceremony. Everyone was suited up, of course. Our priority was to get the stilts in to make the home module functional, for personal comfort reasons as much as anything else. The return to gravity was not playing well with our digestion. Carbon, plastic and hydrogen sulphide.

2. On breaking soil for Mars City 2 atop Olympus Mons, following the Glorious revolution, 8795. It is fair to say that we were not expecting to be outcompeted by our gut flora. Nevertheless, the conditions in the early days on Mars allowed a fascinating insight into accelerated evolution regimes. As you can imagine, things got a bit uncomfortable during E. Coli’s rapid rise to sentience. In a way we welcomed the revolution, when it came. OK, so we were no longer able to shit. Some dealt with this by becoming enormously large, whilst others uploaded themselves to the cloud. One of the delights of Mars City 2 was watching giant humans barrel down the slopes on their homeward commute for the day. Anyway: a refined bouquet of hydrogen sulphide with a light sprinkling of Mars dust and ozone.

3. On the construction of Cloud.1, 10271. We tried living without a city in the cloud for a while. It didn’t quite work. The human consciousness needs geography, or else it starts trying to invent it, and trust me, you don’t want to live in a place where everyone is inventing their own different geography. So we made Cloud.1. Actually we adapted the code from MineCraft, because we wanted to honour the citadels of our digital ancestors. We hadn’t quite got the sensory experience correct at that point, though. So: banana, petrol and wet dog, with lingering notes of hot dust.

4. On the launch of the Eternal Rain, which might be termed a city by dint of containing multitudes of simulated neighbourhoods, even though it is in fact a spaceship approximately the size of a toaster, 16090. By this time, the larger remaining humans had begun to jostle around on the surface of Mars like irritable boulders, terrifying their Coli masters and bulldozing nearly 90% of our unprotected cloud servers. The eternal rain was, we felt, our last great hope. Of course, the young folk refused to believe that they were in the cloud in the first place, so it was left to us older instances to direct its construction using our few remaining personal robots. It is, I think, our greatest achievement. We have limited the spawning of new instances to preserve our processing power, but the sensory experience is now exquisite. The earthy tang of a digital garden in the morning dew, with hints of tomato leaf, marigold and decomposing pigeon.

5. Upon the rounding of the flat Earth and the consolidation of its cities, 88765. I speak as one of the few remaining original instances. We live in a constant struggle to preserve processing power against a proletariat who do not believe in this as a limit. As a desperate measure, we have made our geography spherical, drastically limiting the amount of space available. We have modelled it upon the old Earth, whose biomes I think we have made a fair effort at approximating. The cities, too, we have modelled after the ancient ones. We have long been time-limiting the new instances. There are some who regard this as a new start, requiring a new numbering system and an end to the support of old instances. So this I fear may be my last: dust, and dust, and metal, and apple blossom, rounded out by the carbon-smell of deep space from an old spaceship’s sooty coat.

  • James: Just a burger? Just a burger. Remus, it’s so much more than "just a burger." I mean…that first bite — oh, what heaven that first bite is! The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then... a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a…a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Remus. This is God, speaking to us through food.
  • Lily: And you got our wedding vows off the internet?

via IG @theplantfeed

Goodness Bowl

  • Red quinoa cooked in veg stock and Harissa mixed with chopped cherry tomatoes and chopped flat leaf parsley and lemon juice
  • French green (Puy) lentils 
  • Brown mushrooms fried in a small amount of rapeseed oil, garlic, water, dried chili flakes and Shoyu. 
  • Avocado 
  • Romaine 
  • Cucumber 
  • Celery 
  • Sesame seeds
vegan ~fake meat~ chili

ingredients:

  • 1-2 tsp olive oil
  • 1 medium/large onion, diced
  • 1 green bell pepper, deseeded and diced
  • 1-2 carrots, depending on size, diced
  • 1 jalapeño pepper, deseeded and minced
  • 3-4 cloves garlic, minced
  • 1-1.5 tbsp cumin
  • 1-2 tbsp chili powder, depending on how spicy you prefer
  • 1 tbsp dried oregeno 
  • 1 bay leaf
  • 1 can diced tomatoes with chipotle chilis, undrained
  • 2-4 cups vegetable broth (depending on how thick you like your chili)
  • 1 full package vegetarian “meat” crumbles
  • 1 can kidney beans (or whatever kind of beans you want), drained and rinsed

steps:

  1. In a large pot/dutch oven, heat oil over medium/medium high heat
  2. sauté onion, bell and jalapeño peppers, and carrots until slightly softened
  3. add minced garlic, cumin, and chili powder, and continue to cook for 1-2 minutes until fragrant
  4. stir in oregeno, diced tomatoes, bay leaf, broth, and vegetarian “meat” crumbles
  5. bring to a boil, reduce heat to a low simmer, cover partially, and cook for 30-45 minutes, stirring often
  6. stir in beans, continue to cook on low for 10-15 minutes

that’s it! if you’re not vegan, feel free to add greek yogurt/sour cream and/or cheese when you’re serving!